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17Sep/14Off

Linguine With Marinara Sauce and Meatballs

Linguine With Marinara Sauce and Meatballs

Ingredients

Meatballs

      • 1 1/2 lbs lean ground beef
      • 1/2 onion, chopped fine
      • 1/2 green pepper, chopped fine
      • 2 garlic cloves, crushed
      • salt
      • pepper
      • 1 tablespoon dried basil
      • 1 tablespoon dried oregano
      • 1 tablespoon dried parsley

Sauce

    • 3 (6 ounce) cans tomato paste
    • 3 (8 ounce) cans tomato sauce
    • 3 cups water
    • 6 garlic cloves, crushed
    • 1/2 cup shredded carrot
    • salt and pepper
    • 1 cup red wine
    • 1/4 cup fresh basil
    • 1/4 cup fresh oregano
    • grated or shredded parmesan cheese

Directions

  1. Mix first nine ingredients by hand using a light touch.
  2. Shape into 1 1/2" meatballs.
  3. Brown slowly in a small amount of olive oil in a Dutch oven.
  4. Turn carefully to brown all sides.
  5. Meanwhile make sauce.
  6. Mix tomato paste, tomato sauce and water.
  7. When last side of meatballs are nearly brown, add tomato sauce mix to the pan.
  8. Add garlic, carrot, salt, pepper and wine.
  9. Stir, being careful not to break up meatballs, cover and simmer for at least an hour.
  10. Add fresh chopped basil and oregano to taste during the last ten minutes.
  11. Serve over linguini with Parmesan.
Read more: http://www.food.com/recipe/linguine-with-marinara-sauce-and-meatballs-39804
17Sep/14Off

Margarita Presidente

TSR Version of Chili's Margarita Presidente by Todd Wilbur

Ingredients

  • 1 1/4 ounces tequila (SAUZAS COMMEMORATIVO)
  • 1/2 ounce Cointreau liqueur
  • 1/2 ounce brandy ( PRESIDENTE)
  • 4 ounces liquid sweet and sour cocktail mix
  • 1/8-1/4 fluid ounce lime juice ( splash)

Directions

  1. Place all ingredients in a Bar Shaker. Shake-up very well. Pour over a salt rimmed margarita glass filled with ice. Enjoy!
Read more: http://www.food.com/recipe/tsr-version-of-chilis-margarita-presidente-by-todd-wilbur-174385
17Sep/14Off

Brunch Eggs Ole

Brunch Eggs Ole

Ingredients

  • 8 eggs
  • 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 2 cups shredded monterey jack cheese with jalapeno peppers
  • 1 1/2 cups small curd cottage cheese
  • 1 cup shredded sharp cheddar cheese
  • 1 jalapeno pepper, seeded and finely chopped
  • 1/2 teaspoon hot pepper sauce

Directions

  1. Preheat oven to 350 degrees.
  2. Grease 9-inch square or round baking pan.
  3. Beat eggs in a large bowl at high speed with an electric mixer 4-5 minutes or until slightly thickened and lemon colored.
  4. Combine flour, baking powder and salt in a small bowl.
  5. Stir flour mixture into eggs until blended.
  6. Combine Monterey Jack cheese, cottage cheese, Cheddar cheese, jalapeno pepper and hot sauce in medium bowl; mix well.
  7. Fold into egg mixture until well blended.
  8. Pour into prepared pan.
  9. Bake 45 to 50 minutes or until golden brown and firm in center.
  10. Let stand 10 minutes before cutting to serve.
  11. Serve with salsa.
Read more: http://www.food.com/recipe/brunch-eggs-ole-83732
17Sep/14Off

Hag Hash

Hag Hash

Ingredients

  • 4 lbs pumpkin
  • water
  • 1 lb ground beef
  • 1 lb pork sausage
  • 1 large onion
  • 1/2 green pepper
  • 1/2 zucchini
  • 1 (6 ounce) cans tomato juice
  • 1 garlic clove
  • 1 tablespoon cooking oil
  • 1 teaspoon salt
  • 1 teaspoon basil
  • 1 teaspoon thyme
  • fresh ground pepper

Directions

  1. Cut out the top of the pumpkin.
  2. Scrape out the seeds and fibers.
  3. Rinse out with water.
  4. Place pumpkin in cauldron and cover with tap water.
  5. Simmer in lightly salted water until almost tender, about 20 to 25 minutes.
  6. While the pumpkin is simmering, chop the onion, green pepper and zucchini into one half inch pieces.
  7. Mince the garlic clove.
  8. Pre-heat the oven to 350 degrees.
  9. Carefully drain out the water from the cauldron and remove pumpkin, placing it to the side.
  10. Add the cooking oil and the garlic to the cauldron.
  11. Cook for 1 minute.
  12. Add the onions to the cauldron and cook for 1 minute.
  13. Add the ground beef and sausage and brown the meat.
  14. Remove the cauldron from the heat.
  15. Add the green pepper, zucchini, tomato juice, salt, basil, thyme, and the fresh ground pepper.
  16. Stir.
  17. Spoon the concoction into the pumpkin.
  18. Carefully replace the lid.
  19. Place the pumpkin into the baking dish.
  20. Add about 1/2 inch of water to the bottom of the baking dish to keep the pumpkin from burning.
  21. Brush the pumpkin with cooking oil.
  22. Bake for 1 hour.
  23. Remove the baking dish from the oven and let stand for 5 minutes.
Read more: http://www.food.com/recipe/hag-hash-252817
17Sep/14Off

Peruvian Potatoes With Avocado Dip

Peruvian Potatoes With Avocado Dip

Ingredients

      • 2 tablespoons olive oil
      • 1 1/2 teaspoons chili powder
      • 1 teaspoon paprika
      • 1 teaspoon garlic salt
      • 1 teaspoon cumin
      • 1 1/2 lbs fingerling potatoes ( can use baby potatoes cut in half)

Avocado Dip

    • 2 avocados, ripe peeled, pitted and mashed
    • 1/4 cup sour cream
    • 2 tablespoons fresh cilantro
    • 1 tablespoon lime juice
    • 1 teaspoon garlic salt

Directions

  1. Preheat oven to 400°F
  2. Stir together oil and dry seasonings in a large bowl. Add potatoes and stir well to coat with mixture. Place on a large baking sheet and cook for 40 to 50 minutes (golden brown and tender when poked with fork), stirring occasionally.
  3. Stir together all the dip ingredients in medium bowl.
  4. Serve warm potatoes and avocado dip together.
Read more: http://www.food.com/recipe/peruvian-potatoes-with-avocado-dip-491477
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